Chicken Soup with Omelet and Vegetables Recipe
I really love this soup. A little imagination and ordinary soup will sparkle with new colors. I won’t say many words, let’s get ready and enjoy it.
Servings Prep Time
4 10minutes
Cook Time
60minutes
Servings Prep Time
4 10minutes
Cook Time
60minutes
Ingredients
Soup
Omelet
Instructions
  1. Prepare the broth. Boil the chicken with bay leaf and salt. Remove the meat, strain the broth. The broth can be cooked in the evening, then it will take quite a bit of time to prepare. Put the sliced potatoes in the broth, bring to a boil, reduce the heat and cook until tender.
  2. Make an omelet: beat eggs, cream, soy sauce.
  3. Heat a frying pan with butter, pour out the egg mixture, put grated cheese on top. Bake the omelet on one side over low heat. Put a spatula on a board and roll into a roll, cheese inside.
  4. Finely chop the onion and fry in a frying pan with heated vegetable oil, add grated carrots, mix and pour soy sauce.
  5. Add cauliflower and green peas. My cauliflower is boiled and frozen. Rinse under running water, thus removing the ice. Canned peas. Return the chicken pieces to the soup. Boil everything together for two to three minutes on low heat. Cover, turn off the heat and let it brew for 5-10 minutes.
  6. Pour the finished soup on plates. Cut the omelet roll into rings, put it on top of the soup, sprinkle with chopped herbs.
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